layered confetti drip cake

If you’re looking for the perfect cake for a sprinkle lover, you’ve found it! This Layered Confetti Drip Cake has vanilla-almond sprinkle cakes sandwiched with homemade sprinkle buttercream, topped with white ganache, and decorated with more frosting and MORE SPRINKLES!

Hi friends and happy Tuesday! So today is a very fun day because… it’s just TWO DAYS until my birthday!? I figured it was the perfect time to share this fabulous Layered Confetti Drip Cake I recently made for one of my friends. This cake is ALL CONFETTI, ALL OVER. There’s sprinkles in the cake batter and in the frosting and of course, more sprinkles on top. And the best part is that it’s ridiculously delicious! And it’s also so pretty. Honestly I just love it so much!

So where do you even start when making this kind of sugar monstrosity?! First, I made the cake layers with my tried-and-true vanilla cake recipe, and just added in a tiny splash of almond extract and a whole bunch of sprinkles. After that, I made my easy peasy buttercream with a touch of cream cheese {it helps cut the sugar!} with some vanilla and almond extract and predictably some more sprinkles! And theeenn… the drip on top is white almond bark with some heavy cream to make it nice and pourable. The finishing touch – more frosting and MORE SPRINKLES. I am not kidding when I say an entire bottle of sprinkles was used in this confetti drip cake.

When I was dreaming up this cake, I of course went to the internet for inspiration and I couldn’t find a SINGLE cake that looked like what I wanted! I was determined to have NO actual chocolate on this confetti drip cake, and I envisioned a dreamy white chocolate coating on white cake. That elusive white-on-white is much harder to track down than you’d think. 😉 Thankfully this little beauty turned out like everything I ever wanted and more! The handful of sprinkles thrown right into the frosting adds that perfect pop of color to keep the white-on-white from being too monochrome. Overall 10/10 would make and happily EAT again. It’s absolutely delicious and I’m JUST SO OBSESSED WITH HOW IT LOOKS. AAAH.

Preheat the oven to 350F, and spray four 8inch pans with baking nonstick spray (or you can butter & flour them).

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar. Add in the butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, eggs, sour cream, vanilla and almond extract, and add them to the dry ingredients. Mix until combined.

Pour in the milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the sprinkles.

Divide the batter evenly between the four pans, and bake for 30-35 min, until a toothpick inserted in the center comes out clean {the top may still appear very white, that's okay!}

Let cakes cool completely before handling {I like to refrigerate for a few hours!}. When cool and solidified, carefully trim the top of each cake to make them nice and flat.

Now you can make the frosting.

In the bowl of a stand mixer, combine the butter and salt, and vanilla and almond extracts. Beat until combined, then slowly add in the powdered sugar, a cup at a time.

Then, slowly drizzle in the heavy cream or milk until it's your desired stiffness. You might not need it all!

Set aside a small amount of frosting {you'll use this to decorate the top later}. In the rest of the frosting, gently fold in the sprinkles.

Place a dollop of frosting onto your cake board or plate, and place one of the whole cakes on top. Cover the top with frosting, then repeat the process with all until you have a nice layered cake.

Cover the top and sides of the cake with frosting, and then using a cake scraper, go around the sides and scrape just enough to have some cake show through. If you don't want the naked cake effect, you can frost more heavily to cover. When done, place cake in the fridge until solid before pouring on the ganache.

To make the white ganache, combine the almond bark and heavy cream in a microwave-safe bowl. Heat in 15 sec increments until smooth and creamy. Let cool slightly, then place in a ziplock baggie or a squeeze bottle, and decorate as desired. Let the cake cool in the refrigerator again if you want to decorate the top with more frosting.

When the chocolate is solid, you can decorate the top! I used a 1M tip, and then topped with sprinkles. Serve immediately or refrigerate until needed!

3.5.3229

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Welcome!

Hi! My name is Valentina and I'm The Baking Fairy!Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. Currently vegetarian/90% vegan but always improving :) I want to show people that vegan food is not just for vegans!